Floribbean Fiesta Steak

Taste the islands with this vibrant steak recipe. Black beans and corn served with Mojo-marinated beef Chuck Eye Steaks. Top with creamy avocado for a dish that can't be beat.

Ingredients

• 4 beef Chuck Eye Steaks, cut 1 inch thick (about 8 ounces each)
• 1 cup prepared mojo marinade
• 1 can (15 ounces) black beans, rinsed, drained
• 1-1/4 cups frozen corn
• 1 cup refrigerated or bottled prepared medium salsa with lime and garlic
• 1/3 cup packed fresh cilantro leaves
• 1 ripe avocado, coarsely chopped
• 1/4 cup prepared ranch dressing
• 1 teaspoon pepper, divided
• Salt

Instructions

1. Place beef steaks in food-safe plastic bag. Add mojo marinade; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.

2. Combine beans, corn and salsa in medium saucepan. Cook over medium heat 4 to 6 minutes or until thoroughly heated, stirring occasionally. Remove from heat; keep warm.

3. Meanwhile place cilantro in food processor container. Cover; process until chopped. Add avocado, dressing and 1/2 teaspoon pepper. Cover; process until smooth. Season with salt, as desired. Set aside.

4. Remove steaks from marinade; discard marinade. Season evenly with remaining 1/2 teaspoon pepper. Spray ridged grill pan or large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Place steaks in pan; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt, as desired.

5. Serve steaks with bean mixture. Top with avocado mixture.